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MAIN: SPELT FUSILLI WITH LENTILS, GREENS & LEMON [VEGAN]

Try our Poggio Del Farro Spelt Fusilli pasta to create this fresh, zingy, meat-free recipe. 

Serves 4

INGREDIENTS

½ cup puy (French) lentils, rinsed
250g spelt fusilli pasta
1/3 cup pine nuts
2 tbs + olive oil
4 garlic cloves, crushed
320g asparagus
1 tbs sunflower or rice bran oil
3/4 cup baby peas (fresh or frozen)
1 avocado
1-2 lemons (un-waxed), zest + juice
small bunch of fresh sage, finely chopped

METHOD

Place the rinsed lentils into a saucepan with 3 cups of water. Bring to a boil. Reduce the heat and gently simmer, covered for 20-25 minutes until the lentils are just tender. Strain off any excess liquid and set aside. Cook the pasta according to the packet instructions. Strain and return to the pot, tossing through a little olive oil and replacing the lid to keep warm.

Meanwhile, remove the woody ends from the asparagus and slice lengthways and then in halves. Toss the asparagus with the crushed garlic, about 1 tablespoon of the olive oil and a good crack of pepper and pinch of salt flakes. Set aside. Dice avocado into cubes. Squeeze over the juice of half a lemon and set aside.

Heat a heavy-based frying pan over a medium heat. Dry roast the pine nuts tossing them in the pan frequently for a few minutes until golden. Remove from the pan and set aside. Add the sunflower or rice bran oil to the same pan. Fry the asparagus and garlic over a medium heat for 2-3 minutes until the asparagus just starts to golden.

Increase the heat a little, add the prepared lentils and the baby peas. Toss over a medium/high heat for an extra minute or two until everything just starts to stick. Add the prepared pasta, pine nuts, sage and the zest of 1 lemon. Toss over the heat adding more olive oil, salt flakes and pepper to taste. Once well combined and heated through remove from the heat and gently toss through the diced avocado. Serve scattered with extra lemon zest and few torn sage leaves. 

 

Recipe + image credit: http://www.veggienumnum.com

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